Aubergine Parmigiana
Layers of soft aubergine, tomato and melted cheese, which is essentially lasagne that decided pasta was optional. Grilling the slices instead of frying them saves both time and half a bottle of olive oil.
- Total time
- 18 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 8 in the basket.
How you make it
Heat the grill to high. Brush the aubergine slices with 2 tbsp of the oil, season, and grill for 4 minutes per side until soft, floppy and browned.
Meanwhile heat the remaining oil in a small pan, sizzle the garlic for 30 seconds, add the tomatoes and salt, and simmer briskly for 6 minutes until thick and no longer watery.
Stir most of the basil into the sauce and take it off the heat.
Layer in a small ovenproof dish: sauce, aubergine, mozzarella, a little grated cheese, then repeat, finishing with sauce and all the remaining grated cheese.
Grill for 4 minutes until the top is bubbling and freckled brown, then rest 3 minutes and finish with the last of the basil.
Read all that and thought “absolutely not”?
Completely fair. Aubergine Parmigiana is sitting in the Italian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Italian kitchen
Four ingredients, zero compromises, endless opinions.